Dairy-Free Cheese Enchiladas
Satisfy your Tex-Mex cravings with these irresistible Dairy-Free Cheese Enchiladas—perfect for those seeking a plant-based twist on a classic favorite. Made with soft, lightly fried corn tortillas stuffed with melty dairy-free shredded cheese, these enchiladas are smothered in a rich, aromatic red enchilada sauce infused with cumin, chili powder, and sautéed onions and garlic. Baked to perfection and garnished with fresh cilantro and zesty lime wedges, this recipe delivers bold, comforting flavors without the need for dairy. Ready in under an hour, this easy, crowd-pleasing dish is not only gluten-free but also makes an excellent option for vegans or anyone seeking a lighter, allergen-friendly meal. Whether for a weeknight dinner or a festive gathering, these enchiladas are sure to wow your taste buds!
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Ingredients
- 12 corn tortillas
- 2 cups dairy-free shredded cheese
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups red enchilada sauce
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 0.5 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- to taste salt
- to taste black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onion and garlic; sauté until the onion is translucent and fragrant, about 5 minutes.
Step 3
Stir in the cumin and chili powder, then pour in the enchilada sauce. Let it simmer gently for 5 minutes, season with salt and black pepper, and set aside.
Step 4
In a separate large skillet, add the remaining tablespoon of olive oil over medium heat. Lightly fry each corn tortilla for about 10 seconds per side to soften them, then transfer to a paper towel to remove any excess oil.
Step 5
Place 1/3 cup of dairy-free cheese in the center of each tortilla, roll it tightly, and place it seam-side down in a greased 9x13-inch baking dish.
Step 6
Pour the enchilada sauce generously over the rolled tortillas, making sure each is well coated.
Step 7
Scatter the remaining dairy-free cheese on top.
Step 8
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 5 minutes, or until the cheese is melted and slightly golden.
Step 9
Remove from oven and let it cool for a few minutes. Garnish with chopped cilantro and serve with lime wedges.
Step 10
Enjoy your creamy, delicious dairy-free cheese enchiladas!
Nutrition Facts
| Serving size | (1638.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2636.4 |
| Total Fat 110.8g | 0% |
| Saturated Fat 54.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 6584.6mg | 0% |
| Total Carbohydrate 375.1g | 0% |
| Dietary Fiber 47.3g | 0% |
| Total Sugars 27.7g | |
| Protein 47.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2041.8mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 1437.8mg | 0% |
Source of Calories